- 1 x 250g head of broccoli
- 1 large onion
- 2 white parts of leek, chopped
- 40g butter
- 855ml vegetable stock
- 150g low fat soft cheese
- 2 x 15ml spoons fine oatmeal
- 4 ripe pears
- 175g toasted, flaked almonds
- 570ml milk
- salt and freshly ground black pepper
| 1. Trim the broccoli into tiny florets, chop the stalky parts quite small.
In a large saucepan, melt the butter and add the chopped leeks, onion and broccoli stalks (leave aside the florets for later).
Stir well and leave to sweat for ten minutes.
Then add chopped pears. 2. Stir in the oatmeal, almonds and milk a little at a time, stirring well after each addition.
When the milk is stirred in, add the stock and seasoning.
Whisk well and simmer gently for ten minutes.
While the soup is cooling, steam the broccoli florets for about 5 minutes. 3. Pour the soup and place the soft cheese into a food processor, and blend until smooth.
Return the soup to a rinsed out pan, add the broccoli florets and re-heat gently, adjusting the seasoning. 4. Serve with crusty French bread. |
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